Best 2 Cowboy Rib Eye Steak Recipes

Buckaroos and cowgirls, gather around! Cowboy rib eye steak, the epitome of Western culinary artistry, beckons you for a taste of authentic frontier flavors. This tantalizing cut, brimming with robust character, offers a lip-smacking symphony of flavors that will transport you to the heart of the Wild West. Embark on a culinary journey as we unveil the secrets to cooking an exceptional cowboy rib eye steak that will leave your taste buds longing for more. Get ready to sizzle up your grill and tame the flavors of the range with this iconic cowboy delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

RIB EYE STEAKS WITH COWBOY BUTTER

Rib Eye Steaks with Cowboy Butter image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 sticks salted butter, softened
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A pinch of coarsely ground black pepper, plus more if needed
1 clove garlic, finely minced
1 lemon, zested and halved
Salt, optional
Salt and freshly ground black pepper
4 rib eye steaks, 2 inches thick
2 tablespoons butter

Steps:

For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

COWBOY RIB-EYE STEAK

Cowboy Rib-Eye Steak image

The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 9

Ingredients

1 3-pound bone-in rib-eye steak
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons black peppercorns
2 tablespoons coarse salt
1 tablespoon sweet paprika
2 tablespoons light brown sugar
2 tablespoons finely chopped oregano
5 cloves garlic, minced

Steps:

Preheat oven to 375 degrees with rack in center position.
Pat steak dry thoroughly with paper towels.
In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

Tips:

To ensure a flavorful and juicy steak, choose a high-quality cut of cowboy ribeye steak with good marbling.
Before cooking, season the steak generously with salt and pepper. You can also add other spices and herbs of your choice, such as garlic powder, onion powder, or paprika.
For a perfectly cooked steak, use a meat thermometer to ensure that it reaches your desired doneness. For a medium-rare steak, cook to an internal temperature of 135°F (57°C).
To prevent the steak from overcooking, let it rest for a few minutes after cooking before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
Serve the cowboy ribeye steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

The cowboy ribeye steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or roasting, following these tips will help you achieve a perfectly cooked steak that is sure to impress your family and friends. So next time you are looking for a special meal, give the cowboy ribeye steak a try – you won't be disappointed!